Prep 30 mins
Cook 1 hr 30 mins
This is the stuffing my mom and her mom before her always used, and I continue to make it every year, it is so yummy! I usually tear up or cube my bread a few days in advance, but on occasion have dried it out in the oven. To do this, spread torn or cubed up bread in shallow pans and place in the oven on the lowest setting, with the door cracked and stir occasionally until bread is dried out. I will also sometimes add some chopped cooked bacon to this and have also used dried cranberries instead of the raisins.
- 2 loaves white bread, dry and torn into peices or cubed
- 1 large onion, diced
- 1 cup celery, diced
- 1 apple, unpeeled, cored and diced (I use Granny Smith)
- 1⁄4 cup raisins
- 1 teaspoon salt (or to taste, depending upon your broth)
- 1 teaspoon pepper
- 2 teaspoons sage
- 1 -2 teaspoon poultry seasoning
- 1 cup butter
- 6 cups chicken broth
- Tear or cube bread into pieces and spead into shallow pans or baking sheets. Do this a few days before and let dry out, or use the oven method above in the recipe description.
- Melt butter in broth.
- Combine all other ingredients in a LARGE bowl.
- Add broth/butter a bit at a time until very moist (will dry out some during cooking). You may not need all of the broth, or you may need to add a little broth or water if not moist enough.
- Put stuffing mix in a large baking dish and bake, covered, for about 1 - 1 1/2 hours, uncovering during last 15-20 minutes.
- This also freezes well.